REFRIGERATED MEAT CASES - MEAT CASES
Refrigerated meat cases - Refrigeration safety.
Refrigerated Meat Cases
- (refrigeration) the process of cooling or freezing (e.g., food) for preservative purposes
(of food or drink) Chilled, esp. in a refrigerator
(of a vehicle or container) Used to keep or transport food or drink in a chilled condition
made or kept cold by refrigeration; "keep the milk refrigerated"; "a refrigerated truck"
(refrigeration) deliberately lowering the body's temperature for therapeutic purposes; "refrigeration by immersing the patient's body in a cold bath"
- A container designed to hold or protect something
- An item of lage; a suitcase
- (case) look over, usually with the intention to rob; "They men cased the housed"
- The outer protective covering of a natural or manufactured object
- (case) event: a special set of circumstances; "in that event, the first possibility is excluded"; "it may rain in which case the picnic will be canceled"
- (case) an occurrence of something; "it was a case of bad judgment"; "another instance occurred yesterday"; "but there is always the famous example of the Smiths"
- kernel: the inner and usually edible part of a seed or grain or nut or fruit stone; "black walnut kernels are difficult to get out of the shell"
- The flesh of an animal (esp. a mammal) as food
- the flesh of animals (including fishes and birds and snails) used as food
- kernel: the choicest or most essential or most vital part of some idea or experience; "the gist of the prosecutor's argument"; "the heart and soul of the Republican Party"; "the nub of the story"
- The flesh of a person's body
- The edible part of fruits or nuts
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pork spine soup
there is a drive-up butcher that comes to our village on mondays. i was passing near his truck (it's actually a very good local butcher) and thought i would ask if he had anything for the 'dog'.
"sure," he said and handed me a big bag full of bones with lots of good meat still on them. i bought some courtesy chorizo and thanked him. (usually we get all of our pork meat from the organic pig ladies but i figured i should buy something from him since he was so generous). one of the biggest morsels was an entire pork spine which i have heard is not that great for making broth, at least that is what most westerners say. i knew it had to be used someway and I dont like to waste anything, that is when i found Gamjatang. A Korean recipe for pork spine soup. there is incredibly tender meat that comes from the spine which has a very low fat content and a nice steak texture. i also added some slices of rare beef right at the end.
the basic recipe is like any stock. slow simmer for 12 hours, skim off any scum, add a little vinegar to get the calcium to release from the bones, then add spices like you would for Pho: cinnamon, ginger, garlic, onions, cloves, carrots, celery, fish sauce, fish paste, etc. garnish with fresh herbs like cilantro, mint, papalo, pepicha and slurp and enjoy.
In case you have a lot of bones for your *wink wink* dog.
here is my very long recipe for Pho (Vietnames Beef Noodle Soup) that goes like this:
For broth (about 8 bowls):
2 gallons cold water (approximately)
2 kilos beef bones with marrow
1 kilo oxtails, cut into 1 1/2 to 2-inch pieces and trimmed of fat
1 kilo beef back ribs
1 medium onion, peeled and charred in oven under broiler
1 piece of ginger, unpeeled and charred with onion
5 pieces star anise
3 cinnamon sticks
5 dried cardamom pods
7 whole cloves
1 teaspoon fennel seeds, lightly crushed
3 bay leaves
1 tablespoon black and white pepper (whole kernel)
1 ounce licorice root (optional)
1/3 cup nuoc mam (Vietnamese fish sauce)
1 kilo celery, washed and trimmed at base, cut into 2-inch pieces
2 teaspoons salt
3 small rock-candy crystals (optional, sometime I use sugar or brown sugar)
2 packages 1/4-inch wide dried rice sticks (banh pho)
250 grams of fillet mignon or other nice cut of beef, trimmed of fat and very thinly sliced (easier to do when you freeze it)
3 scallions, thinly sliced
1 bunch of cilantro
1 medium onion, sliced paper-thin
Freshly ground black pepper
4 fresh red or green chilli peppers, sliced
3 limes, cut into wedges
1-1/2 cups mung bean sprouts
1 bunch of fresh mint, separated into leaves
1 bunch of Thai basil, separated into leaves
1/2 cup hot chile sauce…did mention that I love sriracha?
1/2 cup hoisin sauce
1. Rinse the bones with cold water and soak for 2 hours in a pot. Drain.
2. Place the oxtails, beef back ribs and beef bones in an extra large stockpot. Add water to cover and bring it to a boil. Simmer for about 15 minutes. Drain. Rinse the pot, bones and meat.
3. Bring the bones and meat back to the pot and add water to cover. Bring to a boil, skimming the surface to remove the foam until it ceases to rise. Add 2 quarts more cold water and bring back to a boil. Skim off all of the residue that forms on the top. Set the heat to low and simmer for one hour.
4. Tie the charred onion, ginger, star anise, dried cardamom, cinnamon sticks, cloves, fennel and bay leaves white and black peppers and licorice root in a sachet d'epices, using cheesecloth or a big tea ball. Add the spice bag in the simmering broth. Simmer for 1 hour.
5. Add celery and simmer for another hour. Remove oxtails and back ribs, allow to cool and pull the meat away from the bones and reserve it. Slice the rib and oxtail meat into small chunks. Set aside.
6. Simmer stock for one more hour, then remove and discard all of the bones. Strain the broth through a strainer lined with a cheesecloth into a clean pot. Add the fish sauce, salt, black pepper and rock-candy crystals, and bring the broth to a boil. Reduce heat to low and simmer the broth. Broth can be prepared ahead to this point and refrigerated.
7. When ready to serve, bring a large pot of water to a boil. Drop the noodles in the boiling water, cook for 10 seconds and then drain immediately.
8. Combine the sliced scallions, shredded cilantro and sliced onion. Set aside.
9. Divide noodles in large soup bowls. Top the noodles with meats including the raw sirloin, (it will cook with the heat of the broth). Ladle hot broth over the meat and noodles. Garnish
sausage links : besides condensed milk, the sausage is most definitely a universal food..
bratwurst . silhouettes of sausage . cars of sausage . portraits in sausage . intestines of sausage . temples of sausage . he only eats sausage . tents with links of sausage coming out of their zips, now i see them as turds and perhaps the colour should change to a healthy purple pink.In any case there is much to learn about sausages. The simple pleasure of using a fat cap and spraying links makes me want to make piles of the stuff.
Wikipedia says this:
Classifications of sausage
Sausages from Reunion
Sausages classification is subject to regional differences of opinion. Various metrics such as types of ingredients, consistency, and preparation are used. In the English-speaking world, the following distinction between fresh, cooked, and dry sausages seems to be more or less accepted:
Cooked sausages are made with fresh meats, and then fully cooked. They are either eaten immediately after cooking or must be refrigerated. Examples include hot dogs, Braunschweiger, and liver sausage.
Cooked smoked sausages are cooked and then smoked or smoke-cooked. They are eaten hot or cold, but need to be refrigerated. Examples include kielbasa, and mortadella. Some are slow cooked while smoking, in which case the process takes several days or longer, such as the case for Gyulai kolbasz.
Fresh sausages are made from meats that have not been previously cured. They must be refrigerated and thoroughly cooked before eating. Examples include Boerewors, Italian pork sausage, siskonmakkara, and breakfast sausage.
Fresh smoked sausages are fresh sausages that are smoked. They should be refrigerated and cooked thoroughly before eating. Examples include Mettwurst and Teewurst.
Dry sausages are cured sausages that are fermented and dried. They are generally eaten cold and will keep for a long time. Examples include salami, Droe wors, Finnish meetvursti, Sucuk, Landjager, and summer sausage.
Bulk sausage, or sometimes sausage meat, refers to raw, ground, spiced meat, usually sold without any casing.
The distinct flavor of some sausages is due to fermentation by Lactobacillus, Pediococcus, or Micrococcus (added as starter cultures) or natural flora during curing.
Other countries, however, use different systems of classification. Germany, for instance, which boasts more than 1200 types of sausage, distinguishes raw, cooked and precooked sausages.
Raw sausages are made with raw meat and are not cooked. They are preserved by lactic acid fermentation, and they may be dried, brined or smoked. Most raw sausages will keep for a long time. Examples include Mettwurst and salami.
Cooked sausages may include water and emulsifiers and are always cooked. They will not keep long. Examples include cervelat, Jagdwurst, and Wei?wurst.
Precooked sausages (Kochwurst) are made with cooked meat but may also include raw organ meat. They may be heated after casing, and they will keep only for a few days. Examples include Saumagen and Blutwurst.
In Italy, the basic distinctions are:
Raw sausage (salsiccia) with a thin casing
Cured and aged sausage (salsiccia stagionata or salsiccia secca)
Cooked sausage (wuerstel)
Blood sausage (sanguinaccio or boudin)
Liver sausage (salsiccia di fegato)
Salami (in Italy, salami is the plural of salame, a big, cured, fermented and air-dried sausage)
Cheese sausage (casalsiccia) with cheese inside
The U.S. has a particular type called pickled sausages, commonly found in gas stations and small roadside delicatessens. These are usually smoked or boiled sausages of a highly processed hot dog or kielbasa style plunged into a boiling brine of vinegar, salt, spices, and often a pink coloring, then canned in Mason jars. They are available in single blister packs or sold out of a jar. They are shelf stable, and they are a frequently offered alternative to beef jerky, Slim Jims, and other kippered snacks.
refrigerated meat cases
Cooltech CMPH-36SD: 36-Inch Refrigerated 7-11 Deli Display Case. **36''X30.5''X52'', 320lb. **This dual-compartment deli case unit is designed to maximize space-efficiency and attractiveness of the merchandise display. The top section is perfect to humidity-preserved merchandise such as fresh salads, cold cuts or sandwiches. **Stainless steel front, top, sides and interior bottom. **Well-insulated double-pane thermoglass front. **One sturdy adjustable stainless steel shelf. **Bright illuminated interior bottom florescent lamp. **Two sliding glass rear doors. **Temperature control ranges from 32'F to 38'F. **Tecumseh Powered Compressor, R-134A or MP39 Refrigerant, 1/3HP 115v/60/1, Amps 8.7. **Dual airflow evaporator technology to ensure energy efficiency and to eliminate the need for a drainage connection. **One year manufacturer's warranty on parts and compressor. **Manufactured in Brooklyn, NY. **Available in 36'', 48'', 60'', 72'', 84'', 96'' and other customized sizes. **Please contact us at firstname.lastname@example.org or (718)788-3323 for shipping quote. **Free pickup from our Brooklyn, NY location.
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